Bacon Cheeseburger Soup Recipe

Ever wish you could capture that perfect, juicy, summertime bacon cheeseburger in a bowl? Well, stop wishing.

This recipe wraps all that glorious flavor into a steaming, comforting soup that’s just made for cozy nights in.

It’s the ultimate hug in a bowl, a little bit nostalgic and a whole lot of delicious.

Why You’ll Become Obsessed with This Soup

Let’s be honest, the name alone is a winner. But the magic is in how it all comes together.

You get the savory, smoky crunch of bacon, the hearty richness of ground beef, and that gooey, cheesy embrace, all in a creamy, dreamy broth.

It’s a full meal, right there, no bun required—though we won’t judge if you want to dip one in.

Ingredients Needed for the Recipe

Gathering these simple ingredients is the first step to soup heaven. Here’s your shopping list:

• 1 pound thick-cut bacon
• 1 pound ground beef
• 1 large onion, chopped
• 2 medium carrots, shredded
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups potatoes, diced
• 4 cups beef broth
• 1 ½ teaspoons Worcestershire sauce
• 2 cups milk, half & half, or heavy cream
• 2 cups shredded sharp cheddar cheese
• ½ teaspoon cayenne powder (optional)
• Salt and pepper to taste
• Optional garnishes: more cheese, bacon, green onion, pickles, sour cream

The Best Time to Serve This Comforting Dish

This soup is incredibly versatile, fitting for so many occasions. It’s the star of a casual family weeknight dinner, effortlessly satisfying even the pickiest eaters.

On a chilly weekend, it becomes a project of love, filling the house with an aroma that promises a fantastic meal.

And, it’s a total showstopper for game day gatherings, served right from the pot with all the toppings for everyone to customize their bowl.

How to make Bacon Cheeseburger Soup Recipe?

Prepping Your Bacon and Beef Foundation

Start by chopping your bacon into bite-sized pieces. Heat a large Dutch oven or heavy soup pot over medium-high heat and cook that bacon until it’s beautifully crisp.

Now, add the ground beef right into the same pot, breaking it up with your spatula as it browns alongside the bacon. This is where the flavor foundation is built.

Once the beef is cooked through, drain off the excess grease, but please, leave about two tablespoons in the pot. That liquid gold is packed with flavor for the next step.

Sautéing the Aromatics and Vegetables

Toss your chopped onion into the pot with the meat and cook it for about 3 minutes, just until it starts to soften and become fragrant.

Add the shredded carrots next, cooking for another 2 minutes to let them sweeten up a bit. Then, stir in the minced garlic—ah, that smell!—and cook for one final minute.

Sprinkle the flour over everything and stir, stir, stir for at least a full minute. This cooks out the raw flour taste and will help thicken your soup to a lovely consistency.

Simmering to Savory Perfection

Now, pour in the diced potatoes, beef broth, and Worcestershire sauce. Give it a good stir, scraping any tasty bits off the bottom of the pot.

Cover the pot and let it simmer away until the potatoes are perfectly tender, which should take about 10 to 15 minutes. You’re so close now.

Just give it an occasional stir to make sure nothing is sticking, and maybe sneak a taste to check the potato tenderness.

Creating the Creamy, Cheesy Finish

Reduce the heat to medium-low—this is important to prevent the dairy from curdling. Now, slowly stir in your choice of milk, half & half, or cream.

Gradually add the shredded cheddar cheese, stirring constantly until it’s all melted into a smooth, luscious, cheesy broth.

Finally, season to taste with the optional cayenne, salt, and pepper. Let it heat through until it’s slightly thickened and irresistibly creamy.

Serving Your Masterpiece

Ladle the hot soup into bowls immediately. This is where the fun really begins with the garnishes.

Go wild with your favorite burger toppings—a extra sprinkle of cheese, more crispy bacon, a dash of green onion, or even some chopped pickles for a tangy crunch.

Serve it up and get ready for the compliments to roll in. It’s a guaranteed crowd-pleaser.

Ingredient Substitutions for Every Kitchen

No heavy cream? No problem. Whole milk will give you a lighter soup, while half & half offers a happy medium. For a dairy-free version, a plain, unsweetened oat or cashew milk can work in a pinch.

If you’re out of cheddar, other great melting cheeses like Monterey Jack, Colby, Gouda, or even a slice of American cheese will do the trick beautifully.

For a leaner option, ground turkey or chicken is a fantastic substitute for the beef. And if you want to sneak in more veggies, a handful of corn or some finely chopped celery would be right at home.

Tips

For the absolute best flavor, don’t skip the step of cooking the flour for a full minute. It makes a world of difference in getting rid of any raw, pasty taste.

When adding the dairy and cheese, keep the heat low and gentle. A rapid boil can cause the soup to break or the cheese to become grainy.

If you have leftover hamburger buns, don’t let them go to waste! Cube them, toss with a little butter and garlic, and toast them in the oven for incredible, burger-inspired croutons.

How to Store and Reheat Your Leftovers

This soup stores wonderfully. Let it cool completely before transferring it to an airtight container; it will keep in the refrigerator for up to 3 days.

Reheating requires a gentle touch. Warm it slowly on the stovetop over low to medium heat, stirring frequently to prevent scorching.

If the soup thickens too much in the fridge, just stir in a small splash of broth or milk when reheating to bring it back to the perfect consistency. Avoid the microwave if you can, as it can heat unevenly.